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A total of 390 samples of ready\u2010to\u2010eat meat products were investigated.\n                    <jats:italic>Enterococcus<\/jats:italic>\n                    strains were found in 74.1% of the samples. A total of 302 strains were classified as:\n                    <jats:italic>Enterococcus faecalis<\/jats:italic>\n                    (48.7%),\n                    <jats:italic>Enterococcus faecium<\/jats:italic>\n                    (39.7%),\n                    <jats:italic>Enterococcus casseliflavus<\/jats:italic>\n                    (4.3%),\n                    <jats:italic>Enterococcus durans<\/jats:italic>\n                    (3.0%),\n                    <jats:italic>Enterococcus hirae<\/jats:italic>\n                    (2.6%), and other\n                    <jats:italic>Enterococcus<\/jats:italic>\n                    spp. (1.7%). A high percentage of isolates were resistant to streptomycin high level (45%) followed by erythromycin (42.7%), fosfomycin (27.2%), rifampicin (19.2%), tetracycline (36.4%), tigecycline (19.9%). The\n                    <jats:italic>ant(6\u2032)\u2010Ia<\/jats:italic>\n                    gene was the most frequently found gene (79.6%). Among the other genes that encode aminoglycosides\u2010modifying enzymes, the highest portion of the strains had the\n                    <jats:italic>aac(6\u2032)\u2010Ie\u2010aph(2\u2032\u2032)\u2010Ia<\/jats:italic>\n                    (18.5%) and\n                    <jats:italic>aph(3\u2032\u2032)\u2010IIIa<\/jats:italic>\n                    (16.6%), but resistance of isolates from food is also an effect of the presence of\n                    <jats:italic>aph(2\u2032\u2032)\u2010Ib, aph(2\u2032\u2032)\u2010Ic, aph(2\u2032\u2032)\u2010Id<\/jats:italic>\n                    genes. Resistance to tetracyclines was associated with the presence of\n                    <jats:italic>tet<\/jats:italic>\n                    M (43.7%),\n                    <jats:italic>tet<\/jats:italic>\n                    L (32.1%),\n                    <jats:italic>tet<\/jats:italic>\n                    K (14.6%),\n                    <jats:italic>tet<\/jats:italic>\n                    W (0.7%), and\n                    <jats:italic>tet<\/jats:italic>\n                    O (0.3%) genes. The\n                    <jats:italic>erm<\/jats:italic>\n                    B and\n                    <jats:italic>erm<\/jats:italic>\n                    A genes were found in 33.8% and 18.9% of isolates, respectively. Nearly half of the isolates contained a conjugative transposon of the Tn\n                    <jats:italic>916\/<\/jats:italic>\n                    Tn\n                    <jats:italic>1545<\/jats:italic>\n                    family. Enterococci are widely present in retail ready\u2010to\u2010eat meat products. Many isolated strains (including such species as\n                    <jats:italic>E. casseliflavus<\/jats:italic>\n                    ,\n                    <jats:italic>E. durans<\/jats:italic>\n                    ,\n                    <jats:italic>E. hirae<\/jats:italic>\n                    , and\n                    <jats:italic>Enterococcus gallinarum<\/jats:italic>\n                    ) are antibiotic resistant and carry transferable resistance genes.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13523","type":"journal-article","created":{"date-parts":[[2016,10,25]],"date-time":"2016-10-25T14:47:02Z","timestamp":1477406822000},"source":"Crossref","is-referenced-by-count":46,"title":["Diversity of Antibiotic Resistance Genes in\n                    <i>Enterococcus<\/i>\n                    Strains Isolated from Ready\u2010to\u2010Eat Meat 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